Grilled Zucchini Mint Gremalata Recipes
GRILLED ZUCCHINI WITH TOMATOES AND MINT
Grilled zucchini planks are served with a fresh tomato and mint topping in this easy side dish recipe.
Provided by VirginiaWillis
Categories Grilled Zucchini
Time 15m
Yield 4
Number Of Ingredients 8
Steps:
- Preheat an outdoor grill to high heat and lightly oil grate.
- Cut zucchini into thin lengthwise planks; brush with olive oil and season with salt and black pepper. Arrange on grate without crowding.
- Grill until tender and lightly charred, 2 to 3 minutes per side. Transfer to a rimmed plate.
- Stir together tomatoes, extra-virgin olive oil, apple cider vinegar, and mint in a bowl. Smash some of the tomatoes to release their juices. Stir once more and spoon over zucchini.
Nutrition Facts : Calories 96.9 calories, Carbohydrate 7.7 g, Fat 7.2 g, Fiber 2.3 g, Protein 2.3 g, SaturatedFat 1 g, Sodium 141.8 mg
GRILLED ZUCCHINI WITH BLACK OLIVES AND MINT
Categories Herb Olive Vegetable Side Fourth of July Picnic Quick & Easy Wheat/Gluten-Free Backyard BBQ Mint Zucchini Summer Grill Grill/Barbecue Gourmet Vegan Vegetarian Pescatarian Paleo Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 4 as a side dish
Number Of Ingredients 5
Steps:
- Prepare grill.
- Pit and thinly slice olives. Cut zucchini diagonally into 1/4-inch-thick slices and in a bowl toss with oil and salt and pepper to taste.
- Grill zucchini, in batches if necessary, on a rack set 5 to 6 inches over glowing coals 2 to 3 minutes on each side, or until lightly charred and just tender. (Alternatively, zucchini may be grilled in a hot well-seasoned heavy ridged grill pan over moderately high heat.) Transfer zucchini to bowl and toss with olives, mint, and lemon juice.
GRILLED ZUCCHINI SPEARS WITH MINT
Mint brightens up this ubiquitous summer zucchini and lends an extra touch of garden-fresh flavor. The side dish is gluten-free and takes under 30 minutes to prepare.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 15m
Number Of Ingredients 5
Steps:
- Heat grill to high. Drizzle zucchini with oil, and season with salt and pepper. Grill zucchini, turning often, until cooked through, 4 to 6 minutes. Transfer to a platter. Drizzle with oil, and sprinkle with mint leaves. Garnish with mint sprigs.
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GRILLED ZUCCHINI WITH MINT - ITALIAN FOOD FOREVER
From italianfoodforever.com
Servings 4Total Time 17 minsCategory Vegetables-ZucchiniCalories 194 per serving
- Mix the olive oil, salt, pepper, oregano, garlic, and chili flakes in a bowl than add the zucchini wedges and toss to coat.
- Heat up the grill and once the coals are ready cook the zucchini turning every so often until fork tender.
GRILLED ZUCCHINI WITH MINT, LEMON, AND FETA
From ericajulson.com
5/5 (1)Estimated Reading Time 2 minsServings 4Total Time 20 mins
- Place the sliced zucchini in a medium bowl. Drizzle with olive oil and sprinkle generously with kosher salt and ground black pepper. Toss with your hands until all the zucchini are evenly coated with oil and salt and pepper (make sure you use a generous amount of oil, or else the zucchini will stick to the grill!)
- Add half of the zucchini to the grill (you'll probably need a grill basket) or grill pan. Grill for a few minutes on each side, until the zucchini is nicely charred but just tender. Remove to a large bowl & repeat with the second half of the zucchini.
- As the zucchini cools, whisk together the lemon zest, lemon juice, extra virgin olive oil, and fresh mint. Pour over the warm zucchini.
GRILLED ZUCCHINI BRUSCHETTA WITH WHIPPED RICOTTA + MINT
From coleycooks.com
5/5 (4)Total Time 25 minsCategory AppetizerCalories 451 per serving
- Preheat a grill or grill pan to high heat. Toss the zucchini with 2 tablespoons of olive oil, salt and pepper. Brush the remaining 1/4 cup of olive oil on to each side of each slice of bread. Grill the zucchini until each piece is charred on the outside, but still firm inside. Don’t let them go too long, you don’t want them to become mush. Grill the bread until nicely toasted on each side, letting parts get a little charred, then set aside. Allow the zucchini to cool, then cut each strip into a large dice and place them in a bowl. Taste, and season with more salt and pepper if needed.
- In a medium sized bowl, use a balloon whisk or electric mixer to whip the cream to barely soft peaks. Gently fold in the lemon zest, ricotta and a small pinch of salt until fully combined.
- Arrange the grilled bread slices out on a platter. Spoon a generous dollop of the whipped ricotta on to each toast, and spread it out just a bit. Top with a spoonful of the grilled zucchini, then scatter and tear the mint leaves over top. Sprinkle with flaky sea salt. Garnish with a few sprigs of mint if desired, and serve immediately.
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